A few nights ago I was surfing the internet, checking up on my favorite food bloggers, when I developed a serious hankering for some baked goodness. (Gasp! Mouthwatering shots of yummy food at 10 pm—no wonder I was in need of a sweet treat!) Well, I wasn't in very good form, technically speaking, because I quickly began a cookie dough before realizing I was out of a key ingredient—egg. Thankfully, here at Expat Kochen we don't much like technicalities and we definitely don't feel the need to follow the rules OR the recipes, for that matter. So what was I to do but persevere, sans egg.
I adapted a delicious Peanut Butter Cookie recipe from Smitten Kitchen and it turned out fantastich!
Bonus! This recipe can be vegan friendly by using a butter substitute such as margerine or olive oil (or Earth Balance for the US foodies). Just use water and carob chocolate, or omit the chocolate all together. Pick up a jar of peanut butter at your local Migros or Globus, many times found with the jams and jellies. Also, I LOVE almond butter but havne't seen it in Switzerland, or even our neighboring France or Germany. Stay tuned as I try my hand at using the readily available ground almonds to make my own!
**All tips and hints welcome, please. :)
Lecker Peanut Butter Cookies
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup raw sugar or firmly packed light brown sugar
1 tablespoon water or milk
1 teaspoon vanilla extract
1 chocolate bar, chopped
1/2 cup chopped nuts
3 tablespoons sugar for covering dough
Preheat oven to 350F / 170c
- In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth; add the water and the vanilla extract.
- Add the flour mixture and beat thoroughly (you may need an extra tablespoon or so of water if dough is too dry.
- Stir in the chocolate chunks and chopped nuts.
- Place remaining 3 tablespoons sugar in a small bowl or on a plate.
- Create rounded teaspoon-sized doughballs; roll dough in sugar to coat.
- Place onto ungreased cookie sheets, leaving a few inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern but don't flatten cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.